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Onion Zucchini Bread Recipe

Onion Zucchini Bread Recipe photo by Taste of Home

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Only two steps and this bread is mixed and ready for the oven! We love the flavor of the onion and Parmesan cheese. Baked in a round pan, it looks nice on the table whole or sliced in wedges.

This recipe is:

Diabetic Friendly

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Onion Zucchini Bread Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

3 cups all-purpose flour
3/4 cup chopped onion
1/2 cup grated Parmesan cheese, divided
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, lightly beaten
3/4 cup finely shredded zucchini

Directions

In a large bowl, combine the flour, onion, 6 tablespoons of Parmesan cheese, baking powder, salt and baking soda. In a small bowl, combine the buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended.
Spoon into a greased 9-in. round baking pan. Sprinkle with remaining Parmesan. Bake at 350° for 40- 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Yield: 6-8 servings.

Nutritional Facts 1/8 recipe (prepared with egg substitute equivalent to 2 eggs) equals 281 calories, 9 g fat (0 saturated fat), 4 mg cholesterol, 448 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 vegetable.

Originally published as Onion Zucchini Bread in Bountiful Harvest Cookbook , p17

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Reviews for Onion Zucchini Bread

Onion Zucchini Bread

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Reviewed on Sep. 10, 2012 by stansclan

This is closer to a biscuit than bread. We all loved it. I added 3/4 tsp of Italian seasoning. My son suggested that the leftovers would be delicious with sausage gravy for breakfast.

Reviewed on Aug. 31, 2011 by jms_surprise@cox.net

This bread was wonderful.. nice flavor and texture. Had it warm from the oven... yummm....Will definitely make again!

Reviewed on Aug. 14, 2011 by Ballinrobe

This was a huge hit tonight! I made it to go with Spinach Soup and it was enjoyed by all! Made it per recipe with a tad extra Cheese just because I only had a small amount left! Will be making it again!

Reviewed on Jan. 30, 2011 by teri396

Used cheddar cheese. Was ok. will try again when I have parmesan.

Reviewed on Nov. 18, 2010 by onenonblonde

This is a good recipe-but it took me twice to make it so. Don't substitute wheat flour for ANY part of the 3 C. all-purpose flour. the results aren't very good. But made the way it's written, it's great!

Reviewed on Aug. 17, 2010 by Marian C Brown

I love this so much. I've been making it since I got my "Bountiful Harvest" cook book, way back when it first came out. I like to use fresh, finely shredded Parmesan cheese, rather than the powdered form and I put the whole 1/2 cup in the batter and use an additional 2 Tbsp. for the top garnish. This is excellent with salad, stews and chilis. It's very filling, so a little goes a long way. Easy to make, can be made ahead, lovely to look at and wonderful flavour, too; what more could one ask for?

Reviewed on Jul. 25, 2010 by rindamaddox

This is delicious and will be great with soups this winter! I will make some now with my extra zucchini and freeze it and will have shredded zucchini in the freezer to make more this winter.